Haggis, Neeps and Tatties
Immagine generata dall'IA
British

Haggis, Neeps and Tatties

A classic Scottish plate of warmly spiced haggis with buttery mashed swede and potatoes. The earthy, peppery haggis is balanced by the sweet neeps and creamy tatties.

50 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Place the haggis in a saucepan or steamer with enough water to come halfway up its sides. Cover and simmer gently for 25–30 minutes, or according to the package directions, until piping hot throughout; if using a meat thermometer, check for 74°C at the center.
2
Meanwhile, put the swede and potatoes in a large saucepan, cover with cold water, add 6 g of the salt, and bring to a boil. Reduce to a steady simmer for 18–22 minutes, until a knife passes through both vegetables without resistance.
3
Drain the vegetables thoroughly, then return them to the hot pan over low heat for 1 minute to drive off excess moisture. Mash until nearly smooth, leaving the swede with a little texture.
Swede and potatoes being mashed together in a saucepan Immagine generata dall'IA
4
Beat in 40 g of the butter and the warm milk, then season with the remaining salt and the black pepper. Stir just until creamy; do not overwork the potatoes.
5
Divide the mash among four warmed plates. Split open the hot haggis, spoon it over the center, and finish each plate with the remaining butter melting over the top. Serve immediately.
Haggis served with mashed swede and potatoes Immagine generata dall'IA

Perché questa ricetta funziona

The savory spice of haggis needs a gentle counterpoint: sweet swede brings brightness while buttery potatoes provide a mellow, creamy base. Keeping the vegetables separate preserves their distinct flavors and textures.

Conservazione e riscaldamento

Come conservarla

Refrigerate the haggis and mashed vegetables separately in airtight containers for up to 3 days. Cool promptly before refrigerating.

Come riscaldarla

Reheat the haggis until piping hot throughout, reaching 74°C, in a covered pan with a splash of water or stock. Reheat the mash gently over low heat, stirring in a little milk.

Nutrizione / porzione

774kcal
22,05 gproteine
70,91 gcarboidrati
46,14 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 14 ago 2026 · aggiornata il 14 ago 2026